Yield: 24 samosas
|½ cup||All-purpose flour|
|½ cup||Wholewheat flour|
|2 eaches||Jalapeno chiles, seeded & coarsely chopped|
|Water, as necessary|
|2½ cup||Winter squash, cooked & pureed|
|½ teaspoon||White pepper|
|2 eaches||Jalapeno chiles, minced|
|Salt, to taste|
|⅓ cup||Coconut, shredded|
PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-14-95